I stumbled across this site while "Googling" for ideas on what to do with my leftover smoked pork loin.
I was tired of the same old things with it and while looking through the ideas, grew fond of the site and it's members that had posted suggestions.
I have been smoking for about 15-20 years or so (am 45) and have the Brinkman charcoal fired vertical smoker that has served me quite well. I use various woods, rubs and sauces to impart what I like in my meats (and other things). My buddy is an executive chef, and we do quite a bit of "collaboration" on all things good (to eat or drink), and use each other as "guinea pigs".
I brew my own beers (and smoking has helped with making some of those - namely my smoked porter, where I smoke my grains before brewing), make my own wines, and generally have things under control. I do like learning new techniques and ideas though, and that is why I decided to join up here.
I was tired of the same old things with it and while looking through the ideas, grew fond of the site and it's members that had posted suggestions.
I have been smoking for about 15-20 years or so (am 45) and have the Brinkman charcoal fired vertical smoker that has served me quite well. I use various woods, rubs and sauces to impart what I like in my meats (and other things). My buddy is an executive chef, and we do quite a bit of "collaboration" on all things good (to eat or drink), and use each other as "guinea pigs".
I brew my own beers (and smoking has helped with making some of those - namely my smoked porter, where I smoke my grains before brewing), make my own wines, and generally have things under control. I do like learning new techniques and ideas though, and that is why I decided to join up here.
